I try to hold on to the flavors of summer every way possible. Refrigerator jams are a fabulous way to get a few more weeks of out fresh fruit but wouldn’t it be nice to savor it even longer? If you haven’t yet mastered the art of canning, there’s still hope for enjoying homemade jam well into the winter months.

Freezer Jam Basics
Storing food in the low temperature of the freezer allows for long-term storage. This method also requires little or no cooking, which means the fresh flavors of summer are bursting in every bite.

The key to making successful freezer jam is the type and amount of pectin and sugar. Be sure to check the measurement instructions on your favorite brand, they may differ than what’s in the recipes below.

In a small bowl, stir together sugar and pectin, set aside. In a large bowl, mash fruit with a potato masher until crushed. Add sugar mixture to fruit and stir for 3 minutes. Ladle into containers and set aside for 30 minutes to set. Cover and store in the freezer for up to 1 year.

Nutrition Info Per Tablespoon
Calories: 26
Total Fat: 0 grams
Saturated Fat: 0 grams
Total Carbohydrate: 6 grams
Sugars: 6 grams
Protein: 0 grams
Sodium: 8 milligrams
Cholesterol: 0 milligrams
Fiber: 0 gram
Version 2: CookedLow or no-sugar needed pectin allows you to use considerably less sugar than traditional cooked jam recipes. This version does require some cooking and works best sturdier fruit like peaches, pears and plums, though berries will also work.

Peach, Plum & Fig Freezer Jam Peel the peaches but leave the skins on the plums to give this jam a tangy-tart edge.

In a small bowl, stir together sugar and pectin, set aside. In a medium saucepan combine fruit and lemon juice, bring to a simmer over medium-high heat. Stir in sugar and pectin mixture and bring to a hard boil. Boil for 1 minute, remove from heat. Ladle jam into containers, cover and set aside to set for 2 hours to set. Transfer to freezer and store for up to one year.

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